Making light, fluffy homemade biscuits is so much easier than you think. Our recipe has just 3 ingredients and features a simple hack for replacing the butter and fat.
There’s no need to roll, cut or knead the dough. With these drop biscuits, simply
combine self-rising flour with milk and Blue Plate® Mayonnaise, mix well, and drop 2
tablespoons of dough at a time onto a baking sheet. Bake at 425° for 15-20 minutes.
The biscuits offer a deliciously moist and fluffy texture, thanks to Blue Plate Mayonnaise. Plus, they’re golden on the outside, soft on the inside, and perfect for spreading with jam and butter.
Add minced chives, basil, or garlic powder and Parmesan cheese. Our recipe is so
easy to personalize, you and your family can enjoy homemade biscuits just the way
you like them.
1 cup milk
1/3 cup Blue Plate® Mayonnaise
2 cups self-rising* flour
PREHEAT oven to 425 degrees. Coat a large cookie sheet with nonstick spray, or
cover with parchment or a silicone mat.
MIX milk and mayonnaise with a whisk in a large bowl. Whisk in flour slowly,
whisking just enough to combine. Scrape down sides. If mixture is too thin, add
additional flour in ¼ cup increments until dough can be scooped.
DROP about 2 tablespoons dough at a time onto the prepared cookie sheet, about
2 inches apart. Bake 15 to 20 minutes, until golden brown. Serve warm. Wrap
leftovers and store at room temperature for up to 2 days.
*If you don’t have self-rising flour, substitute 2 cups all-purpose flour plus 3
teaspoons baking powder and 1 teaspoon salt.
Our recipe takes just a few ingredients, and involves a super simple hack – replacing the flour, milk and butter mixture with creamy mayonnaise. Read More
Most baked goods, including banana bread, call for butter or oil. But if you don’t have any on hand, mayonnaise is a great replacement. Read More
Who knew that one ingredient that could make chicken fingers faster and keep the crispy outer coating in place? Well here’s a hack that really does the trick. Read More